Prep
20 minBake
N/AServes
12-14Difficulty
Medium About
The perfect indulgent, these Churros made with ground rose petals and paired with thick dark chocolate makes for the best dessert combo. (They're vegan too)!
HOW TO MAKE THIS RECIPE
For the rose sugar: In a plate, mix together the Tate & Lyle Pure Cane Caster Sugar and ground rose petals.
To make the churros: In a non-stick pan, bring the water, aquafaba, vanilla and vegan butter to a boil.
Immediately switch the heat off and add the flour and Tate & Lyle Pure Cane Caster Sugar. Mix with a wooden spoon to form a soft ball. Beat with the spoon for 2-3 minutes, until smooth.
Transfer the dough to a plate and cover. Allow to rest for 10 minutes.
Fit a strong piping bag with a large star-shaped piping nozzle (I used # 847). Fill the bag with the rested dough.
Heat the oil in a large pan suitable for frying. The temperature of the oil should be 175°C/350°F.
Carefully pipe the dough into the oil, using a pair of kitchen scissors to cut them to the desired length. Mine were around 8-10cm in length but you can do them as long or as short as you like.
Fry the churros in small batches for 2-3 minutes, until golden all over. Use a slotted spoon to remove the churros from the oil and drain on absorbent kitchen towel. Allow to cool for 5 minutes and then toss the warm churros in the rose sugar.
To make the dark hot chocolate: Place the chocolate in a bowl. Add the golden syrup and pour in the hot water. Allow to sit for one minute and then stir slowly for a few minutes until melted and glossy.
Serve the warm churros with the dark hot chocolate.
Ingredients – 7 items
1
FOR THE CHURROS (MAKES 12-14)
Plain flour
Water
Aquafaba
Water from a tin of unsalted chickpeas or white beans
Vegan butter
Tate & Lyle Pure Cane Caster Sugar
Vanilla extract
Oil
For frying
FOR THE ROSE SUGAR
Tate & Lyle Pure Cane Caster Sugar
FOR THE DARK HOT CHOCOLATE
70% dark chocolate
Vegan, roughly chopped
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A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
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Here’s how to make them:
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